Author Topic: Chicago Thin Freestyle  (Read 185 times)

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Offline Mmmph

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Chicago Thin Freestyle
« on: April 12, 2015, 06:01:05 PM »
One of the last cool days this year.

Kitchen door open and oven at 500F.

1. Mushrooms and Brie.
Garlic cream sauce first. Next, a couple tablespoons of grated Boschetto al Tartufo. A touch of WM Mozz, then the mushrooms and brie. Killer!

2. Aparagus, Asiago, Andouille, and Aleppo
Tasty!

3. Hot Coppa, Tomato, Basil, Spinach, Walnut Pesto added post bake
A flavor bomb in the first degree.

Pics
Sono venuto, ho visto, ho mangiato

Offline Mmmph

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Re: Chicago Thin Freestyle
« Reply #1 on: April 12, 2015, 06:01:49 PM »
Coppa pie
Sono venuto, ho visto, ho mangiato

Offline mudman

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Re: Chicago Thin Freestyle
« Reply #2 on: April 12, 2015, 08:44:02 PM »
Lookin' GREAT!!!!!!!!!!

Offline Chicago Bob

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Re: Chicago Thin Freestyle
« Reply #3 on: April 12, 2015, 10:15:34 PM »
Lookin' GREAT!!!!!!!!!!

    ^^^   Man...that work is tasty town.   :chef:
"Care Free Highway...let me slip away on you"

Online norma427

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Re: Chicago Thin Freestyle
« Reply #4 on: April 12, 2015, 10:19:17 PM »
Mmmph,

Very tasty looking trio!  Your photography is beautiful too.   8)

Norma
Always working and looking for new information!

Offline Mmmph

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Re: Chicago Thin Freestyle
« Reply #5 on: April 13, 2015, 11:36:00 AM »
Thanks all. The mushroom/Brie pizza was out of this world.

Those were iPhone pics. Natural light with the kitchen door open.
Sono venuto, ho visto, ho mangiato


 

pizzapan